Toasted brioche treacle tart
Ingredients
- 200g plain flour plus extra for dusting
- 50g golden caster sugar
- 100g ground almonds
- 175g cold butter cut into cubes
- 2 egg yolks (freeze the whites for another recipe)
- clotted cream to serve
- 250g brioche blitzed to fine crumbs in a food processor
- 454g golden syrup
- 1 lemon zested
- 2 eggs
- ½ tsp ground ginger
- large pinch of ground cloves
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